Tea Cakes History Slavery Recipes

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

JUNETEENTH TEA CAKES

Steps:

• Preheat the oven to 400 degrees.
• Line two baking sheets with parchment paper or silicone mats. Set aside.
• In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy - about 3 minutes.
• Add the eggs and mix until incorporated.
• Pour in the buttermilk and lemon zest and mix until combined with the butter and egg mixture.
• In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
• Add the flour mixture to the wet ingredients and mix just until combined. You may need to mix the last of the flour in by hand because the dough will be quite thick.
• Divide the dough into four portions.
• Roll each portion on a lightly floured surface to ⅛-inch thickness.
• Use a biscuit cutter to cut the dough into 2 ½-inch thick rounds.
• Lightly sprinkle the top with granulated sugar.
• Place on the prepared baking sheets ½-inch apart.
• Bake in the preheated oven for 8-10 minutes or until the edges begin to turn golden.
• Remove the cookies to a rack to cool completely.
• Store in a tightly covered container for up to 1 week.